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Lemons are pretty versatile. Despite the fact that they are tart they go really well in sweet dishes. Lemons can also be used in savoury dishes though I have not had all that many. When I came across the concept of an Asian style lemon chicken dish I had to try it. Most of the recipes that I found for lemon chicken called for coating the chicken in corn starch or flour and frying it in oil. Since the chicken would then be placed in a lemon sauce and become soggy I was not too sure why it was deep fried in the first place. I decided to come up with a way of making lemon chicken without frying the chicken. In the end I decided to marinate the chicken in a lemon marinade and then saute the chicken and reduce the the marinade into a sauce. Although the dish did not turn out to be too photogenic the lemon chicken was really tasty. It had a really nice lemon flavour and it was tart but not too tart. The cilantro and green onion along with the lemon flavour made the dish taste really fresh. I think that the next time I make this I will add more chili heat to it. I will also have to try making the version with the breaded and fried chicken to compare.

Directions:1. Mix the lemon zest, juice, chicken stock, soy sauce, sugar, honey, and chili in a bowl. Do a taste test here to balance out the tartness, saltiness, sweetness and heat.2. Place the chicken into mixture and marinate for 10-20 minutes.3. Heat the oil in a pan.4. Add the ginger and garlic and saute until fragrant, about a minute.5. Add the chicken reserving the marinade.6. Saute the chicken until cooked, about 3-5 minutes.7. Add the reserved marinade and simmer until the sauce has reduced and thickened, about 7-10 minutes.8. Add the green onion, cilantro and sesame seeds and remove from the heat.9. Serve on rice or noodles.

I have a recipe for chicken and oranges that is similar to how you describe the lemon chicken recipes you found: coat the chicken in cornstarch then fry. But it doesn't make for soggy chicken; the cornstarch coating is very thin and disappears when you fry it.

Chicken and Oranges: (approx, from memory)Coat chicken pieces in cornstarchFry in butter while you peel an orangePut the orange pieces in the pan, along with onion (optional), salt, pepper, etc.Fry then simmer until the chicken is tenderTake the solids out of the pan and put orange juice in, reduce to 1/3rd.Pour sauce over chicken, serve over rice.Works well with mango instead of oranges.

I think your photo is very appetizing. It looks much better than the lemon chicken served in restaurants here. I hate frying and avoid it as much as possible--so I will be making this dish iof yours. Feel free to re-vamp any other dishes that require frying! :):):)

I tried your recipe, and all i can say is that i feel deeply endebted to you. During the month of Ramadan, it's important to eat well. On behalf of my family and i, I thank you for sharing your easy and delicious recipe with the world.

I just made this for dinner and it was amazing! I served it with rice cooked in weak chicken stock and a mix of spring greens, carrot and courgette(zuccini!) steamed with a splash of soy sauce and a tiny drizzle of sesame oil. I sliced the courgette and carrot very thinly using a potato peeler. I will definitely make this again, it was delicious.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.